Carbs are probably the most misunderstood out of all of the macronutrients. They often get a bad rap for causing weight gain, being processed and causing you to feel hungry again almost immediately after eating them. What most people don’t realize though is that carbs are our body’s main source of energy. That is why whenever you go on a low-carb diet you often feel tired and cranky. Another thing most people don’t know is that fruits and vegetables are also mostly carbs! However, whether you’re in the “no-carb” club or if you think carbs are life, this recipe is for you. This noodle free spaghetti & meatballs also meal preps well if you’re into that.
There are 2 main classifications of carbs: simple and complex. Simple carbohydrates are things like table sugar and white bread that have very little fiber and nutritional value. Complex carbohydrates are things like quinoa and sweet potatoes that are high in fiber and nutrients. We all know that we need fiber for a healthy digestive system. Now that I’ve given you all your daily nutrition lesson, let’s dive in to the recipe.
Since you’re all probably wondering what makes this noodle free, I’m going to let you in on my little secret: spaghetti squash! It really does look like spaghetti and the taste and texture are similar as well.
Noodle Free Spaghetti & Meatballs
1lb ground turkey
Salt and pepper to taste
1/2 tablespoon of garlic salt
*makes 12-15 meatballs
1 whole spaghetti squash
1/2 tablespoon of Olive oil
3 cups Marinara sauce
1/2 cup Parmesan (reserve for topping)
1.Combine turkey, parmesan, salt, pepper, garlic, and eggs in mixing bowl.
2. Roll into 10-12 meatballs.
3. Add 1/2 tablespoon olive oil to dutch oven or cast iron pan over high heat.
4. Cook half of the meatballs at a time to the pan until crispy brown on the outside. (turn gently)
5. Once fully cooked, remove from heat and set aside.
1. Pre-heat oven to 425 degrees.
2. Cut spaghetti squash in half lengthwise and remove all seeds.
3. Brush lightly with olive oil and place face down on baking sheet. Bake for 30-35 minutes. Allow to cool for 10 minutes.
4. Once partially cooled, use a fork to shred the inside of the cooked spaghetti squash. This should look like spaghetti noodles.
5. Place “spaghetti” onto paper towel to dry off excess moisture.
6. Heat marinara sauce over low heat until warm.
7. Add squash to plate and top with marinara sauce, 3 meatballs and parmesan cheese.
Nutritional Info: Calories 313 Carbohydrates 18 G Fiber 3 G Fat 14 G Protein 28 G
You can serve with a side salad or roasted broccoli for a complete meal. When meal prepping be sure not to add sauce to spaghetti squash until ready to eat. Store sauce, cheese and meatballs in separate containers for best results.
Here are some of the tools that I’ve featured in this recipe as well: